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Low Waste Butternut Squash + Sage Soup
Tasty low waste butternut squash soup that uses only 10 ingredients to make. And it's also great for meal prep.
Ingredients
Ingredients
- butternut squash, peeled + sliced into rings (save the skins and seeds)
- carrots, sliced into 1cm (0.25”) rings
- onions, quartered
- olive oil
- salt + pepper
- garlic cloves, peeled + sliced
- fresh sage leaves
- vegetable stock
- ground nutmeg
Method
- 1
Preheat the oven to 200°C fan / 425°F fan.
- 2
Add the butternut squash, carrots and onions to a large baking tray. Drizzle with olive oil and season with pinches of salt and pepper. Toss, then roast for 25 minutes.
- 3
Meanwhile clean and wash the butternut squash seeds and add them to a separate tray along with the skins. Drizzle with olive oil and season with salt and pepper. Toss to combine then roast with the butternut squash for a further 10 minutes.
- 4
Heat a little olive oil in a saucepan on a medium heat. Once hot add the garlic and sage leaves and fry for 2 minutes.
- 5
Then remove 8 of the sage leaves and save them for topping later.
- 6
Add the vegetable stock, nutmeg, 500ml (17fl.oz) hot water and the roasted vegetables from the oven to the saucepan. Heat and stir then blend with a handheld blender.
- 7
Serve the soup in bowls and top with a drizzle of olive oil and the butternut squash skins and seeds.
- 8
Finally finish with the reserved sage leaves.
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